Dahiwale Aloo With Besan Parantha

Published On August 9, 2017
In Article
By Bharti Dhawan
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Prep Time
20 minutes
Cook Time
30 mins
Difficulty Level
Intermediate

Ingredients

INGREDIENTS FOR DAHI VALE ALOO - Hard boiled potatoes - 6 (small size)
Hung curd - 1/2 cup
Ginger & green chilli paste - 1 teaspoon each or per taste
Red chilly powder, salt, pepper and turmeric powder - 2 teaspoons each
Mustard and cumin seeds - 2 teaspoons each
Oil - 2 tablespoons
Chopped coriander and green chilli - 2 tablespoons each
INGREDIENTS FOR BESAN PARANTHA - Besan - 1 cup
Wheat flour - 1/2 cup
Salt, red chilli powder, turmeric powder - 2 teaspoons each
Chopped onions - 1
Chopped coriander and chopped green chilli - 1 tablespoon each
Ghee for dough and for cooking paranthas - 6 tablespoons
Cumin and fennel seeds - 2 teaspoons each
Water for dough

Instructions

METHOD FOR DAHI VALE ALOO - First of all add all the powdered spices, salt, ginger and green chili paste in the hung curd and mix.
Marinate boiled potatoes with this mix and keep in fridge for 10 minutes.
Heat the oil and add mustard and cumin seeds.
When it crackles, add marinated aloo.
Stir after every 2 minutes for 5-6 minutes and add green chilly and cover with lid.
When cooked, switch off the gas and add chopped coriander.
METHOD FOR BESAN PARANTHA - Mix all the ingredients including 1 tablespoon ghee and make a soft dough.
Keep at rest for 5 minutes and make medium sized balls.
Spread the balls with rolling pin and make pleats.
Fold pleated dough into a circle and roll again into a round parantha.
Heat tava and make paranthas with the help of ghee.
Tasty dahivale aloo with besan parantha is ready to serve with mint chutney and some onions.

Servings : 4-5
Ready in : 50 mins
Recipe Type : Dinner, Lunch

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Bharti Dhawan

A teacher by profession but baker by passion. I love doing experiments with baking - both sweet and savoury dishes. I am always excited to try something new for my friends and family.